A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

Journal of Muscle Foods Pub Date : 2010-04-09 DOI:10.1111/j.1745-4573.2009.00186.x

G.H. KANG, S.T. JOO, G.B. PARK, S.G. CHOI, C.Y. HAN, B.C. KIM

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Abstract

ABSTRACT

The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP.

PRACTICAL APPLICATIONS

This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.

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研究笔记:烹调温度和时间对鱼味猪肉色泽和凝胶强度的影响

摘要研究了蒸煮温度(65、70、75、80和85℃)和蒸煮时间(15、20、25、30和35 min)对猪半膜肌类鱼糜猪肉(SLP)颜色和凝胶强度的影响。随着蒸煮温度的升高，SLP凝胶的硬度值显著升高。然而，在75℃下煮20分钟后，凝胶的硬度没有明显增加。结果表明，蒸煮时间和温度对SLP的颜色和凝胶强度均有影响。本研究探讨了烹调温度和烹调时间对鱼味猪肉色泽和凝胶强度的影响。烹调温度和时间对制作类似鱼糜的猪肉非常重要。

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来源期刊

Journal of Muscle Foods 工程技术-食品科技

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